This week’s bag will have some wonderful “green” produce: green peppers, long squash, long beans, green leaf lettuce, spaghetti mix herbs, and pineapple. We hope you’re getting in the mood for St. Patty’s Day with all this green!
If you’re thinking about what you can do with your produce this week, here are our suggestions:
Kelsey’s Favorite Stuffed Green Peppers This looks delicious. My mom used to make stuffed peppers in the summer with our garden’s peppers, then freeze them for later. You can change the serving amount and the ingredients amounts will automatically change, however the directions will still read for 6 servings.
Green Pepper Relish This recipe could not be easier…and I bet it would be great on top a veggie or local beef burger!
Green Beans with Toasted Walnuts and Herbs Walnuts are a great source of omega 3s as well as vitamin E.
Braised Green Beans with Soy and Sesame Just reading this ingredient list is making my mouth water….
Pasta and Herbs An easy pasta recipe to use your fresh spaghetti mix herbs in.
Bon Apetit Oahu Fresh members! Thank you for supporting local farmers.
Two other ideas on using this week’s produce from Oahu Fresh Member Talia:
– Aioli dip: Chop thyme and mix into 1/2 c. light mayonnaise with 2 cloves pressed garlic, juice of one lemon, generous pinch salt, and generous pinch tumeric for a simple, fast veggie dip (great for carrots and bell pepper dipping)
– Stuffed Bell Peppers: Saute an onion, adding a generous handful of mixed herbs (chopped) at very end. Stir onion mix into leftover cooked rice. Cut off tops of bell peppers and layer rice/onion/herbs mix with black beans and slices of cheese to fill the peppers. Cook in pre-heated 400 degree oven for ~45 minutes until peppers are cooked. Top with tomato sauce or salsa and garnish with herbs to serve.